Vegetarian Kimchi Ramen


  • 1 medium-sized onion, sliced

  • 1- inch ginger, grated

  • 2 cloves of garlic minced

  • 3 tablespoons sriracha

  • 3 tablespoons rice wine vinegar

  • 3 cups water

  • 2 tablespoons miso paste

  • 1/2 cup kimchi, sliced

  • 1/2 litre vegetable stock

  • 2 tbsp soy sauce

  • 1 pak choi cut in half (or your favorite greens)

  • 1 cup mushrooms diced

  • 1 egg

  • Ramen noodles (or can use gluten-free noodles)


  • In a medium saucepan, heat the oil over medium heat. Fry the onion, garlic and ginger until golden.

  • Next, add stock, miso paste, rice wine vinegar, sriracha, kimchi, water, soy sauce, salt, diced mushrooms, pak choi. Bring to a boil and lower to a simmer. Simmer covered for about 25 minutes.

  • Meanwhile, boil an egg for 6-8 minutes until soft boiled (keep that yolk slightly runny). Set aside once cooked.

  • Remove the one you boiled from the heat and set aside. Cook the noodles according to the package instructions. Drain it for 5 minutes.

  • Place the cooked noodles in a bowl and pour over the broth with the kimchi, mushrooms, pak choi, add the topping egg sliced in half.

  • Serve and enjoy!

Inspired by Wheregoesrose

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